Chicken Rice Asopao (Print Version)

# Ingredients:

→ Protein

01 - 2 lbs chicken breasts, no bones or skin, diced into small chunks

→ Veggies and Flavors

02 - 1 small onion, chopped up finely
03 - 1 medium red bell pepper, diced
04 - 1 medium green bell pepper, diced
05 - 3 garlic cloves, finely minced
06 - 1 cup of peas, fresh or frozen
07 - 1 cup of sliced green olives (optional)

→ Spices

08 - 1 tablespoon of adobo spice
09 - 1½ teaspoons of sazón with achiote
10 - 1 teaspoon of oregano
11 - 1 teaspoon of ground cumin
12 - 1 bay leaf for extra flavor
13 - 2 tablespoons of olive oil for cooking

→ Liquids and Grains

14 - 8 oz of tomato sauce
15 - 4 cups of chicken stock, low sodium
16 - 1 cup of medium-grain rice

→ Toppings

17 - 1 tablespoon of fresh parsley, chopped
18 - 1 tablespoon of fresh cilantro, chopped
19 - Lime wedges on the side

# Instructions:

01 - Warm up olive oil in a large pot over medium heat. Let chicken cook for about 4-5 minutes, just until browned.
02 - Toss in your onion, peppers, and garlic. Stir and cook for around 5 minutes until they soften up.
03 - Add in cumin, oregano, sazón, and adobo. Let it all cook together for 1-2 minutes to bring out the aroma.
04 - Pour in the broth, tomato sauce, rice, and a bay leaf. Cover it up and leave it to simmer for about 20 minutes or until the rice is cooked.
05 - Stir in peas and olives, cooking for another 5 minutes. Top with herbs and serve with lime on the side.

# Notes:

01 - If it gets too thick, splash in some extra broth.
02 - Keep an eye on the rice to avoid it turning mushy.
03 - For a richer taste, a splash of white wine works great.

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